Best setup for squirrel hunting

[ghl1]

Has anybody cooked up a squirrel. I skinned one once and it looked like a rat so I cooked it up for the beagle. He seemed to like it.

 

[Mount Sweetness]

Excellent meat, better than cottontail

 

[hoytcanon]

I have eaten hundreds of squirrels... they are excellent table fair.

 

[Canadiankeeper]

Has anybody cooked up a squirrel. I skinned one once and it looked like a rat so I cooked it up for the beagle. He seemed to like it.

lol

Excellent meat, better than cottontail

eh, I wouldn't go THAT far lol

I have eaten hundreds of squirrels... they are excellent table fair.

1st one of ever season is for me, rest is for my buddys hawks.

The tricked out 10/22 is a great idea. You may have to compromise at longer ranges and go for body shots though.
The 10/22, the king of the gopher patch, will do ok on squirrels too.

Yah, it will give me something to work on until season comes! lol

 

[ghl1]

I am going to have to cook some up.

 

[hoytcanon]

I am going to have to cook some up.

Piece the carcass out... dip the hind legs and backs in whipped egg, dust with regular Fish Crisp or bread crumbs, sear in a hot skillet and then bake smothered in sliced red onion and garlic... DON'T overcook... thank me later.

 

[brybenn]

Having eaten rat I can attest to squirrel being better. Rat actually wasn't that bad though.

About becoming a member does anyone know if pix can be uploaded from blackberry phones.? Also how to update the email address on file?

 

[Mount Sweetness]

Yes, the meat of a grey squirrel is actually better than cottontail

 

[Superbrad]

I like Hoyt's recipe for "healthy squirrel".... will give it a try.....

I quarter my squirrel while keeping the "backs" aside......

For the quarters, I do like Hoyt and dredge them in fish crisp..... then I let them sit on a drying rack for 20 minutes so the mix and meat bond....

I then fry them in a shallow pan of oil 5 minutes a side, toss them in a bowl and flip them around with a mix of half a bottle of franks buffalo and half a stick of melted butter......

As for the backs, I use that meat for pot pies (tourtière) or in other things I want to try game in..... in fact, I am cooking "wonton soup" as I post this and the wontons are homemade and contain ground squirrel, venison and boar..... all from small pieces of meat I saved from hunts.....

 

[the spank]

Tell the ten's of thousands of ground squirrels killed here on the prairies each year that a 22lr isn't flat enough shooting to kill them. Especially from 20-50 yards?!! My 10/22 is minute of squirrel head at those distances without a second thought and Richardson's ground squirrels are smaller than any gray squirrel I ever shot. I'd put them somewhere between a red squirrel and a grey squirrel in size.

This is my 15 year old stepson shooting ground squirrels last summer with my 10/22 at ranges from 25-75 yards with very few misses. Most were one shot, one kill and he had never shot that rifle until that day.

 

[sgt.rock]

tannerite

 

[Dogfish858]

May have been mentioned, but...gray squirrels are the tastiest creature this side of pork, and best prepared the Asian way: burn off the hair and vermin then rinse thoroughly so they're bright white, skin and quarter. Using a cleaver I then chop them into 1 inch sections, saute in canola oil, and stew in lemongrass, chili, and garlic.

If rabbit is five, squirrel is ten. Serious culinary goodness. Take only a couple minutes to clean after practice.

 

[Lonesome Donkey]

An 8 gauge double, full choke, #4 buckshot.
Tough little critters around here.
They'll tear your head off.